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Journal: MoleculesVolume: 23Number: 247
Article: Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
  • Authors:
  • Xiao Chen1,2,
  • Jingyang Yu1 and
  • Heping Cui1
  • et al.
Link: https://www.mdpi.com/1420-3049/23/2/247

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